Ingredients - serves 2 as a main meal
150g green lentils soaked overnight, if possible
300ml filtered water
1 bay leaf
½ tsp. sea salt
2tbs extra -virgin olive oil
Sea salt and black pepper to taste
300g purple sprouting broccoli sliced in half lengthways
Kale flowers (optional)
For the infused oil:
200 ml sesame oil
10g dried chilli flakes
6 cloves of garlic, peeled and thinly sliced
20g crushed chilli flakes
10g fresh ginger, grated
1 tbsp tamari
1ts maple syrup
To serve
Black and white sesame seeds
Method
First, make the oil by combining the oil, shallots and garlic in a medium saucepan. Bring to a light simmer and cook on low heat. Do not allow it to boil. Cook for about 30 minutes until the oil is deeply fragrant and the garlic is soft. Add the chilli flakes, ginger, tamari and maple syrup. Stir well to combine, let simmer for 10 minutes, then turn off the heat and let cool.
Place the lentils in a medium saucepan and cover with the water and bay leaf. Bring to a boil, reduce to a simmer and cook covered for about 10 minutes. Add the sea salt, stir and continue to simmer covered, until the lentils are tender, about 5 more minutes - cooking times many so start tasting after 15 minutes.
Steam the purple sprouting broccoli and kale flowers for 3 minutes until just tender and drain.
To serve, place the lentils on a serving dish, add the purple sprouting broccoli and drizzle generously with the chilli oil. Sprinkle with sesame seeds and enjoy!
Notes: Transfer the leftover oil into a jar and store in the fridge. It will keep for up to a month.